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Making Traditional Flan

Newswatch 16’s Sofia Ojeda prepares a delicious Flan dessert for the holidays.

Flan
6 large eggs
1 tsp vanilla
2 13 oz. cans evaporated milk
1 14 oz. can sweetened condensed milk
1  1/2 cups of sugar
6 ramekins
large baking pan
pre-heat oven to 325 degrees.
Pour 1 cup of sugar in warm pan over medium heat.  Continuously stir in 1 cup of sugar until it browns and becomes caramel.  Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, swirl it around to coat the sides of the ramekin.  the caramel if it begins to harden.
In a mixer or with a whisk blend the eggs.  Mix in the milks then slowly mix i the 1/2 cup of sugar, then the vanilla.  Blend smooth after each ingredient is added.
Pour the custard mixture into the caramel lined ramekins.  Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
Bake for 45 minutes in the water bath and check with a knife to the side of the center, if the knife comes out clean, it’s ready.
Remove and let cool.  Let each ramekin cool in refrigerator fo 1 hour.  Invert each ramekin  onto a small plate the caramel sauce will flow over the custard.


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